Best Church Fudge Recipes
CATHEDRAL WINDOW FUDGE
Here's an easy recipe to make a box-full of yummy candies - using just 3 ingredients - an anytime dessert!
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h15m
Yield 36
Number Of Ingredients 3
Steps:
- Melt chocolate chips in large saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in frosting. Fold in marshmallows. Let stand 15 minutes or until mixture is cool enough to handle.
- Divide mixture in half. Pour mixture onto sheet of plastic wrap, scraping mixture from saucepan. Shape each half into 9x2-inch log. Wrap tightly in waxed paper; refrigerate 2 hours or until firm.
- With thin sharp knife, cut log into 1/2-inch-thick slices.
Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Candy, Sodium 30 mg, Sugar 13 g
CHURCH WINDOWS I
Great bar cookies using colored marshmallows.
Provided by Martha
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 4
Steps:
- Melt butter in top of double boiler over hot water. Add chocolate morsels; stir until melted, then remove from heat. Let cool. Add marshmallows; stir lightly.
- Spread half of the coconut in a greased 9x9x2 - inch pan. Spread chocolate mixture over coconut in pan. Top with remaining coconut. Press down with a spoon. Refrigerate until set. When well chilled, cut into small squares.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 23.7 g, Cholesterol 10.2 mg, Fat 10.7 g, Fiber 1.8 g, Protein 1.1 g, SaturatedFat 7.4 g, Sodium 65.4 mg, Sugar 18.1 g
CHURCH FUDGE
an interesting ingredient - a delicious fudge Recipe is from Augusta, Ga., caterer Jane Hall Harmon(former Baton Rouge resident who shared this recipe with BR Advocate readers.) She says, "I call this recipe Church Fudge because I found it in a giant church cookbook that I bought at a garage sale for $1 about 20 years ago."...
Provided by Linda Edwards
Categories Candies
Time 20m
Number Of Ingredients 6
Steps:
- 1. Sift confectioners' sugar into a large bowl. Sift cocoa into the same bowl.
- 2. In a saucepan over medium heat, melt butter and cheese slowly and stir continuously. Be careful not to allow the cheese to stick or burn. When melted and well mixed, pour over the dry ingredients and mix with an electric hand mixer.
- 3. When mixed well, add vanilla and chopped nuts. Mix well using a spatula to scrape sides.
- 4. Pour into an ungreased 9x13-inch glass baking dish and spread evenly. Allow to sit on kitchen cabinet about 20 minutes, then flatten the top with your hand, pressing out any air and distributing the mixture evenly throughout the dish. Cover with plastic wrap and refrigerate. Very rich; cut into 1-inch squares or smaller.
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